A german chocolate cupcake topped with a caramel pecan and a sweet chocolate frosting!
Course:
Cupcakes, Dessert
Servings: 24
Author: Countryside Cravings
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Cupcakes
-
1
box german chocolate cake mix
-
3
large eggs
-
1/2
cup
oil
-
1/2
cup
buttermilk
-
3/4
cup
plain yogurt
or sour cream
-
1
tablespoon
vanilla
-
Caramel Coconut Pecan Frosting
-
1
cup
sugar
-
1
cup
evaporated milk
-
1/2
cup
butter
-
1
teaspoon
vanilla
-
3
large egg yolks
-
1 1/3
cups
sweetened flake coconut
-
1 1/3
chopped pecans
-
Chocolate Frosting
-
1
cup
butter
softened
-
3 1/2
cups
powdered sugar
-
2/3
cup
unsweetened cocoa powder
-
1
teaspoon
vanilla
-
1-2
tablespoons
milk
-
pinch
of salt
-
Preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners, set aside.
-
In a large bowl or the bowl of your stand mixer combine all the cake ingredients. Beat on low for 30 seconds, just to combine then on high for 2 minutes. Using a scoop or spoon carefully distribute batter among the 24 cupcake liners. Bake for 18 minutes or until a toothpick inserted comes out clean.
-
For the Caramel Coconut Pecan Frosting combine the sugar, milk, butter, vanilla and yolks in a medium saucepan. Cook over medium low heat for 10-12 minutes stirring frequently, until thick. Stir in coconut and pecans. Cool completely
-
For the Chocolate Frosting in a large bowl beat the butter until light in color and fluffy. Add in the powdered sugar, cocoa powder and vanilla. If too thick add in a little milk. Add in the pinch of salt. Spoon into a piping bag fitted with your desired tip.
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Assembly- Put a large spoonful of caramel coconut frosting in the middle of the cupcake. Then pipe the chocolate frosting around the outside of the caramel coconut frosting.